What happens when one of your key ingredients is no longer available?
You pivot and find a way to make your product even better!
When the news hit that our algal ingredient supply would be going away, we went back to the kitchen and found a way to deliver more protein while keeping the same great taste and texture that we’ve all come to love. We found an organic soymilk that functions the same in every way and the transition will add an additional gram of protein to VeganEgg – now providing 3 grams of protein per serving. As with the original VeganEgg recipe, you can enjoy the versatility expected from eggs while positively impacting your health, the environment, and creating a more humane world. You can continue to bake cookies, muffins, cakes, and of course cook up fluffy scrambled eggs and omelets!
Be sure to look for the bright green “Now with Non-GMO SOY” sticker on this new & improved VeganEgg! While this ingredient change may have an impact on those seeking to avoid soy, our goal is to keep VeganEgg available while we continue to look for a more allergen-friendly option. As the new recipe finds its way to store shelves, you may find both versions through August so keep an eye out for the green soy sticker.
New Soy information:
INGREDIENTS: Organic Soymilk Powder* (Organic Soybeans), Modified Cellulose, Gellan Gum, Cellulose, Calcium Lactate (Plant Source), Carrageenan, Natural Flavors (contains Black Salt [Black Salt, Herbs]), Nutritional Yeast, Black Salt, Beta Carotene for color
Original Algal information:
INGREDIENTS (vegan, gluten-free, dairy-free, non-gmo, soy-free): Whole Algal Flour, Whole Algal Protein, Modified Cellulose, Cellulose, Gellan Gum, Calcium Lactate (Plant Source), Carrageenan, Nutritional Yeast, Black Salt.
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